Table 2.

Degradation kinetic parameters of TPC, total anthocyanin content, total flavonoid content, total carotenoid content, and ARP for thermal pasteurized (TP) and high-pressure processed (HPP) orange juices stored for 36 days.

Parameter	Condition	Reaction Order	k-Value i	R 2	t1/2 (days)
TPC	TP	0	0.656	0.997	70
	HPP	0	0.282	0.879	154
Total flavonoids	TP	-	-	-	-
	HPP	2	0.2 × 10−3	0.955	76
Total anthocyanins	TP	2	1.4 × 10−3	0.968	168
	HPP	2	0.9 × 10−3	0.949	223
Total carotenoids	TP	0	2.9 × 10−3	0.795	79
	HPP	0	4.2 × 10−3	0.834	65
Apigenin-6,8-di-C-glucoside	TP	0	0.1 × 10−3	0.657	528
	HPP	-	-	-	-
Naringenin-7-O-rutinoside	TP	-	-	-	-
	HPP	0	1.8 × 10−3	0.644	148
Hesperetin-7-O-rutinoside	TP	-	-	-	-
	HPP	0	6.9 × 10−3	0.685	197
ARP	TP	1	2.36 × 10−2	0.937	29
	HPP	0	1.85 × 10−2	0.945	78

ⁱk-value expressed as mg∙100 mL⁻¹∙day⁻¹, for 0th-order kinetics; day⁻¹, for 1st-order kinetics; 100 mL∙mg⁻¹∙day⁻¹, for 2nd-order kinetics.